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  • The (culinary) road less traveled

    A career in business consulting and management may be an unorthodox route to a culinary career, but it worked for Harry Crane, executive chef & culinary manager of Kraft Foodservice.

  • The 21st Century Food Manufacturing Organization

    Five years into the new millennium, a handful of manufacturing visionaries assesses the current state of American food processing and whether it’s prepared for the future.

    Mike Pehanich, Plant Operations Editor, and Dave Fusaro, Editor in Chief
  • The 400-pound Guarana in the Room

    Natural caffeine is abundant in our modern, high-energy society. The sun never sets on the Starbuck’s empire. And talk about teas, once we discovered antioxidants and EGCG, variety in the tea market went through the roof.

    Mark Anthony, Ph.D.
  • The Antioxidant Balancing Act

    Oxygen is life-giving. But oxygen is also toxic; the same properties that make it necessary make it threatening.

    Mark Anthony, Ph.D., contributing editor
  • The Basics of Convenience Food

    Time-pressed meal preparers are reaching for meal kits, pre-cooked and pre-cut items and other shortcuts to make a ‘home-cooked meal’ in less time.

    Kantha Shelke, Ingredients Editor
  • The Basics of Phytochemicals

    Imagine thousands of compounds in foods and every one of them good for you. Of course, instead of imagining you could also read this brief overview on these helpful chemical compounds from plants.

    Kathryn Trim
  • The best in plastic packaging

    Food products and their packages -- as well as the technology, processes, equipment and converters behind them -- dominate the DuPont Awards.

  • The Big 12: FDA's Official Health Claims

    We reference the FDA’s officially sanctioned food and ingredient health claims a lot and have had several requests for the complete list. We're providing it below for your reference.

    Food Processing staff
  • The bigger picture

    When working on cross-functional teams, R&D members can see their work in a whole new context

  • The Changing Face of Confections

    As bakers and confectioners deal with low-calorie and gluten-free demands, suppliers suggest novel sweeteners and nuts.

    Mark Anthony, Ph.D., Technical Editor
  • The Disappearing Middle Class

    Contributing Editor John Stanton suggests that processors may need to learn how to market food to the "have-nots."

    John L. Stanton, Contributing Editor
  • The Evolving Whole Grain

    As grain processing and consumer tastes progress, processors answer with new products.

    Mark Anthony, Ph.D., Technical Editor
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